Clamato Pozole.jpg

Clamato Pozole

Pozole is a traditional  stew from Mexican cuisine.
Makes 6-8 servings

-    1.5kg pork shoulder, cut into 2-inch pieces
-    salt 
-    black pepper
-    1 large onion, chopped into large pieces
-    3 cloves garlic, chopped
-    1 tsp whole cloves
-    1 tsp cumin seeds
-    1 bay leaf
-    473ml clamato
-    500ml chicken Broth
-    6-8 mixed dried chillies
-    3 cans hominy, drained and rinsed (use canned sweetcorn, if you can’t find hominy)
-    Thinly sliced green cabbage
-    Freshly chopped coriander


-    Season pork with salt and pepper. 
-    In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, clamato and broth. Add enough water to cover pork by 2 inches. Bring to a boil, cover then reduce to a simmer. Let simmer 1 ½ hours. (You may need to skim foam off top)  
-    Place dried chiles into a medium bowl and pour 500ml boiling water over. Let soak 30 minutes. Place chillies and about 100ml of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. 
-    Add the chilli puree and hominy to the pot with pork. Continue to simmer, and keep covered, until pork is very tender. This can take 1 hour and 30 minutes more. 
-    Serve pozole with fresh coriander and cabbage.


Lime wedge & coriander